Recipe courtesy of Donal Skehan
Recipe courtesy of Donal Skehan
Watch how to make this recipe.
Thai-Style Meatballs
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 242
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 36 mg
- Sodium
- 224 mg
If you don't have a food processor, you can bash the paste ingredients in a pestle and mortar instead; it will be a bit chunkier but have all the same flavor. Serve the meatballs as they are or with cooked rice.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 242
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 36 mg
- Sodium
- 224 mg
Ingredients
Directions
Special equipment:
Mini food processor, frying pan- Season the ground pork with some salt and pepper and shape into 12 to 16 meatballs.
- Put the chile, garlic, green parts of the spring onions, coriander stalks and a splash of water into the bowl of a mini food processor and blitz until you have a smooth paste.
- Heat a little of the oil in a frying pan over a high heat, and fry the meatballs until brown all over. Remove from the pan and set aside, then add the rest of the oil and fry the green paste for 2 to 3 minutes until aromatic. Add the coconut milk and bring to a simmer.
- Return the meatballs to the pan and add the broccolini and sugar snap peas. Season with the soy and fish sauces and cook for 3 to 4 minutes until the vegetables are tender and the meatballs are cooked through. Serve scattered with cilantro leaves and the white parts of the spring onions.
